2. creole Cooked with a spicy sauce containing tomatoes, onions, and peppers: shrimp creole; creole cuisine. [French créole, from Spanish criollo, person native to a locality, from Portuguese crioulo, diminutive of cria, person raised in the house, especially a servant, from criar, to bring...
Usuallycre·ole.Cooking.indicating a spicy sauce or dish, especially one made with tomatoes, peppers, onions, celery, and seasonings, and often served with rice. Sometimescre·ole.bred or growing in a country, but of foreign origin, as an animal or plant. ...
Hot sauce, to serve 1 Make a dark roux. In a large cast-iron Dutch oven over medium heat, melt butter, combine with flour, and whisk until the roux thickens and turns a dark brown color (almost burnt), about 10 minutes. 2 Reduce to medium-low heat and add the onion, bell ...
Food(usually l.c.)[Cookery.]indicating a spicy sauce or dish made esp. with tomatoes, peppers, onions, celery, and seasonings, and often served with rice. (sometimes l.c.) bred or growing in a country, but of foreign origin, as an animal or plant. ...
restaurant chefs to use leftover loaves. The bread is broken up, soaked in a seasoned custard mixture, and baked until golden brown. The dish is almost always served with an alcohol-based (rum or whiskey) cream sauce. A variation seen in rural Cajun country is one that uses day-old ...
1. Oysters Persillade- Oysters Persillade is a classic French dish that features the flavors of oysters combined with a persillade sauce. Although this is considered to be a classic French dish, we do it a little bit different here inSouth Louisiana. ...
2. (Cookery) (of a sauce or dish) containing or cooked with tomatoes, green peppers, onions, etc [C17: via French and Spanish probably from Portuguese crioulo slave born in one's household, person of European ancestry born in the colonies, probably from criar to bring up, from Latin cre...
2. (Cookery) (of a sauce or dish) containing or cooked with tomatoes, green peppers, onions, etc [C17: via French and Spanish probably from Portuguese crioulo slave born in one's household, person of European ancestry born in the colonies, probably from criar to bring up, from Latin cre...
2. creole Cooked with a spicy sauce containing tomatoes, onions, and peppers: shrimp creole; creole cuisine. [French créole, from Spanish criollo, person native to a locality, from Portuguese crioulo, diminutive of cria, person raised in the house, especially a servant, from criar, to bring...